Excerpted from Floyd Cardoz: Flavorwalla.

I’ve roasted more chickens than I can count in my life, professionally and at home, but this particular version, which came about one day when Barkha and I were preparing dinner together, has become the Cardoz family gold standard. We had already brined the chicken, which I do whenever I have the time, even though it runs contrary to my more spontaneous style of cooking at home, because brining seasons the chicken all the way through and helps keep it moist.

Our dinner plan was chicken and a salad—simple enough that when the chicken went into the oven, we began thinking about the salad. The boys love croutons, and I thought about using the pan juices from the chicken to make some extra-savory ones. When the chicken had come out of the oven and was resting, I reduced the pan juices, dropped in several handfuls of cubed cheese bread, and popped the pan back in the oven. After just ten minutes, we had the most delectable croutons the boys had ever tasted (we tossed them with lightly dressed arugula) and a savory accompaniment that seems to just underline everything that is good about the chicken.

There are specifics below, but the truth is that this delicious accompaniment to roasted chicken will be a little different every time you make it, depending on what kind of bread you use. At our house, that depends on what is in the freezer. We often serve bread with dinner. Sometimes it might be a plain white rustic loaf, but usually it’s olive or cheese bread. And since I am genetically programmed to be incapable of throwing away bread, when dinner is over, we cut any leftovers into cubes and pop them into a ziplock bag in the freezer. So I’m always prepared to create this quick and delicious flourish right before we eat. Incidentally, this method—the brining and croutons alike—also works for turkey.

Roasted Citrus-Brined Chicken with Pan-Toasted Croutons

Serves 4 to 6

For the Brine

• 2 lemons, thinly sliced
• 1 orange, thinly sliced
• 2 cups white wine
• 1 large head garlic, halved horizontally
• 1¼ cups kosher salt
• 2 tablespoons black peppercorns, coarsely ground
• Three 6-inch rosemary sprigs
• 4 quarts water
• One 2½-pound/1.13-kilogram chicken

For Roasting the Chicken

• Kosher salt
• Freshly ground black pepper
• 2 teaspoons chopped rosemary

For the Croutons

• 1½ cups high quality chicken stock
• 4 loosely packed cups cubed (1-inch) bread
• Thyme or rosemary sprig (optional)

Instructions

Squeeze the juice from the lemon and orange slices into a large bowl or pot and then add the slices. Add the wine, garlic, salt, pepper, rosemary sprigs, and water and stir until well combined. Add the chicken. Place in the refrigerator for at least 12 hours, and up to 24 hours.

Remove the chicken from the brine and pat it dry with a paper towel. Remove the garlic, lemon and orange slices, and rosemary sprigs from the brine and set aside. Discard the brine.

Put the chicken breast side up in a large heavy-bottomed flameproof baking pan, preferably enameled cast iron. Stuff the cavity with some of the reserved brine ingredients (discard the remainder). Tie the legs together using kitchen string. Season the chicken lightly with salt and pepper and sprinkle with the chopped rosemary. Let stand at room temperature for 30 to 45 minutes.

Preheat the oven to 425°F.

Roast the chicken, basting it occasionally with the pan juices, for about 1 hour, or until the juices run clear when the thickest part of the thigh is pierced with a sharp knife. Remove the pan from the oven (leave the oven on). Lift up the chicken and tilt it to let the cavity juices run into the pan. Transfer the chicken to a cooling rack to rest while you prepare the croutons.

Skim off and discard most of the fat from the cooking liquid. Add the stock to the pan and place the pan over medium heat. Bring to a boil, using a metal spatula to scrape up all of the stuck bits from the bottom of the pan. Reduce the heat and simmer until the liquid is reduced by one-half. Add the bread cubes and press them down so that they soak up all of the liquid. Add the thyme sprig, if desired.

Place in the oven and bake until the bread is lightly toasted on top, 12 to 16 minutes.

Cut up the chicken and serve with the toasted croutons.

Cooking Time: 1 hour and 15 minutes

Inactive Time: 12 to 24 hours for brining the chicken and 30 to 45 minutes for temping

Note: You can reuse the brine once more the following day if you keep it refrigerated. Use it for another whole chicken or bone-in chicken thighs.

About the Book:

From the Winner of Top Chef Masters

“A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.”
—Publishers Weekly, starred review

At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.

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